Beef and Broccoli

Beef and Broccoli is a Cantonese-American takeout classic built on velveted flank steak, crisp-tender broccoli, and a glossy garlic-ginger oyster sauce. The key technique is velveting the beef in a light cornstarch-and-baking-soda marinade so it stays silky through a fast, high-heat stir-fry.

By YumYum Editorial · Chinese

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch (for marinade)
• 1/4 tsp baking soda
• 1 lb broccoli florets
• 3 tbsp neutral oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup low-sodium chicken broth
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp toasted sesame oil

Instructions

1. Combine sliced flank steak with 1 tbsp soy sauce, Shaoxing wine, 2 tsp cornstarch, and baking soda. Massage in and marinate 20 minutes at room temperature — this velvets the beef for a tender texture.
2. Blanch broccoli florets in boiling salted water for 90 seconds until bright green and just crisp-tender. Drain and shock in cold water, then drain again thoroughly.
3. Heat 2 tbsp oil in a wok over high heat until shimmering. Add the beef in a single layer, sear undisturbed 30 seconds, then stir-fry 1-2 minutes until just browned but not fully cooked through. Remove to a plate.
4. Add remaining 1 tbsp oil to the wok, then add garlic and ginger; stir-fry 15 seconds until fragrant.
5. Return broccoli to the wok and toss to coat in the aromatics for 30 seconds.
6. Add oyster sauce, remaining 1 tbsp soy sauce, sugar, and chicken broth. Bring to a simmer.
7. Return the beef and any accumulated juices to the wok. Stir in the cornstarch slurry and toss until the sauce thickens and coats everything glossy, about 1 minute.
8. Drizzle with sesame oil, toss once more, and serve immediately over steamed rice.